Memorial Day 2008

Wine

Heidsieck & Co. Monopole Blue Top Champagne Brut
Dao Cabriz Portugal White Wine 2007
Whispering Dove 2002 Oakville Reserve Cabernet Sauvignon (2 bottles)
Joseph Phelps Cabernet Sauvignon 2004
Domaine La Bastide Syrah 2005



We started with a great new (to us) Champagne that Bea brought. It was delicious. At The Cheese Store of Silverlake we picked up a Roasted Cashew Pesto that we served as an appetizer. We also had some delicious Almonds.

For a first course we made Asparagus Pasta. We love this pasta in the spring when Asparagus is young. Asparagus, Brown Butter, Parmesan Cheese – what could be simpler?

We decided to grill steaks for Memorial Day. Once again we purchased Dry-Aged Porterhouse Steaks from Harvey Guss. After much discussion of how best to grill them, I proceeded to use the Webber Grill. I started the fire with Mesquite Wood and then added mesquite charcoal and spread them evenly across the bottom of the grill. I singed the steaks on one side and then cooked them with the Webber cover on to smoke them. I then flipped them and returned the cover. The steaks when served, were cooked rare and were not only delicious but extremely tender. Sometimes the grilling Gods are with you! They were this time! Bea had brought two bottles of Whispering Dove that we drank with the steak.

We made a Fava Bean Hash. Corina who has a wonderful neighborhood restaurant, Canele, had shared the recipe with us. It is a delicious recipe.

For dessert we had Lemon Bars from L.A. Bread. We know it is one of Kevin’s favorite.

We drank a lot of great wine with this dinner. Thanks to all!

Fava Bean Hash
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From Corina at Canele

Portions according to taste

Potatoes Quarter then Slice
Green Garlic – Confit it
Cipollini onions
Salt
Sauté all in ¼ olive oil

Add to Pan
========

Double shucked Fava beans
Chopped mint leaves
Cracked Picholine olives
Warm through and serve

The Termite Dinner

"Click" the arrow above to hear Shelley talk about cookies!

Wine:

Tobin James Liquid Love 2004 Late Harvest Zinfandel
Bourgogne Chardonnay 2005
Leal Merlot 2004 San Benito
Kosta Browne 2007 Pinot Noir
Domaine Laurens Brut
Guerila 2006 Pinela


Our neighbors Shelley and Dave love good food. They also have made their house be a great dinner for lots of termites. Talk about being eaten out of house and home! At any rate, they had to get their house tented and fumigated to kill the little buggers and we invited them to stay with us.

Shelley said she would like to cook us a dinner. She is great cook and we immediately took her up on it. I think it is the first time that anyone has come into our house and cooked a dinner for us. Cathy and I were sous-cheifs.

Billy and Kevin joined us for dinner. Billy, also a great cook promising to cook us Dungeness Crab, on his outdoor wok in the future. Just a subtle reminder.

Shelley started with a Cold and Creamy Avocado Soup with Crayfish. There was lots of dry Sherry in it! In fact there was lots of wine with this meal!

We then had Roasted Herb-crusted Salmon. There was a lot and we only left a tad. It was delicious. With the Salmon she served: Roasted Potato Wedges with Olive Oil, Rosemary and Bacon (my favorite seasoning) and Roasted Medley of Vegetables: Asparagus, Broccollini and Baby Carrots. There was an Orange-Dill Mayonnaise and a Parsley-Scallion Herbed Butter as toppings.

The next course was a Cheese Course of 4 cheeses: a 5 year aged Gouda, Morbier, Creamy Goat Cheese and a Potted and Pungent Triple Cream.

We then had Chocolate Chip Cookies that Shelley had made.

Finally we had a Dessert Wine.

It was an amazing night and luckily I didn’t have a hangover the next day!

Indian Food via Courtney

Wine: Orcella Orsus 2001 Garnacha

Courtney had brought us several Indian Sauces by Maya Kaimal. We decided to try two of them. They are great and make it possible to just open a jar add some ingredients and cook a fast easy meal. It reminds us of Nancy Silverton’s book: Twist of the Wrist. Easy / fast dinners with fresh ingredients and canned sauces.

We had purchased a large cauliflower at the Hollywood Farmer’s Market so that we could make Cauliflower Tandoori. The recipe that we used was very easy. Cut the Cauliflower up into little florets and stir in 1/4 cup Maya Kaimal Tandoori Paste and 2 Tablespoons Olive Oil, salt and pepper. Place in a 500 degree oven for 10 to 25 minutes until tender. That’s it!

We used the Maya Kaimal Tikka Masala Sauce to make Chicken Tikki Masala. Cut up boneless / skinless chicken in 1 inch cubes. Saute in 1 tablespoon oil until lightly browned, add the full bottle of Tikka Masala and simmer for 30 minutes.

We made Saffron Rice to go with the two dishes.

At the Hollywood Farmer’s Market we tasted lots of different cherries. We finally found a seller that had cherries that we really liked. We decided to make Sautéed Cherries. I pitted them and then Cathy made a sauce from: Butter, Brown Sugar and Cognac. We added the cherries. Not the healthiest way to eat fruit, but boy was it good!

Thanks Courtney, the sauces were great!

Asparagus and Mango - Tastes of Spring

Wine: Cuilleron Vignier 2005

We made a very simple appetizer of Fresh Indian Alphonso Mango and Prosciutto. Our local Indian Market had received a shipment of Mangoes from India and they quickly ran out. Luckily I was able to buy some before they were all gone. We had purchased a hunk of Prosciutto from The Cheese Store of Silverlake and I hand sliced some to go with the Mango - it was a great first course.


At the Hollywood Farmer’s Market I tried to buy some morel mushrooms. They were very hard to find this year and they only sold us a small bag. Cathy made a great butter and shallot sauce with the morels and we served them over asparagus. David at the market said that the area where they pick them is still covered with snow. Makes you wish for global warming so the snow would melt and we could get our mushrooms. Just kidding!

We made one of the great easy favorites: Asparagus Pasta. This is as simple as it gets and is delicious. I sure sign of spring. It reheats easily for quick leftovers! I really suggest you try this one.

For dessert we had Ginger Cookies from The Cheese Store of Silverlake. They are the best!

Asparagus Pasta
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1. Break Asparagus stalks where they naturally break towards the stem end
2. Wash and shave the stalks lightly if you wish
3. Cook the Asparagus for about 3 minutes in boiling water till just tender
4. Meanwhile brown butter in a small pan till bubbling and brown
5. Cook Pasta, we use a cork-screw pasta
6. Rinse Asparagus in cool water to stop cooking, cut in 1 1/2 inch pieces
7. Combine Asparagus, Brown Butter and Pasta in dish mix well
8. Top with grated Parmesan Cheese